The classic way to enjoy the abundance of corn this time of year is on the cob with butter and salt, and I'm definitely a fan of the classics. However, I love the way this recipe combines the other flavours of summer into one amazing, height-of-the-season salad. The goat cheese blends with the oil and vinegar and the water from the tomatoes to make a lightly creamy dressing.
If you have the time, you can sprinkle the chopped tomatoes with some salt and let them rest in a colander in the sink for 10-15 minutes before adding them into the salad. The excess water will be pulled out by the salt and drain away, preventing the dressing from becoming too liquidy.
- 4 ears of corn
- 4-6 tomatoes, chopped and drained (if desired)
- large handful of basil
- 150 g of goat cheese, crumbled
- olive oil
- balsamic vinegar
- salt and pepper to taste
1. Shell corn. I've tried a few different tools for this and so far my favorite is a corn zipper. Google it!
2 Bring a small pot of water to boil and dump corn into the pot. Let simmer for 1-2 minutes.
3. Drain corn in a colander and rinse under cold water until cool to touch.
4. Combine all ingredients into a large bowl. Drizzle oil and vinegar and add salt and pepper as desired. Mix thoroughly and serve.